Corn Kebab Recipe (भुट्टे के कबाब )

Ingredients (सामग्री )

• 2 cups corn kernel ( दो कप मकई की गिरी )
  
  1/2 cup potato boiled and grated (आधा कप उबला और किसा हुआ आलू )
  
  2 Tbsp grated cheddar cheese ( दो चम्मच किसा  हुआ छेददार चीज़ )
  
  2 chopped green chilli (दो हरी मिर्च बारीक  कटी हुई )
  
  2 tsp chopped ginger( दो छोटी चम्मच अदरक बारीक  कटा हुआ )
  
  1/2 tsp black pepper powder (आधा छोटा चम्मच काली मिर्च का पाऊडर )
  
  1/2 tsp garam masala ( आधा छोटा चम्मच गरम मसाला पाउडर )
  
  1 pinch mace powder (javitri) ( चुटकी भर जावित्री पाउडर )
  
  Few fresh mint leaves( ताज़ी पुदीना की पत्तिया )
  
  Salt to taste ( नमक स्वादानुसार )
  
  3-4 tsp refined oil ( तीन -चार चम्मच तेल )

Method

Grate the corn. ( मकई ( भुट्टा ) को किस ले।

Add all the ingredients to it and mix well. ( ऊपर दी गई  सारी सामग्री को मिला ले )

Divide the mixture into equal portions and make barrel shaped kebabs. ( अब इस मिश्रण को बराबर भाग करके कबाब के आकार के पेड़े  बना ले. )

Heat oil in a non-stick pan and shallow fry the kebabs over medium heat until crisp golden color. ( अब एक नॉन स्टिक पैन  ले… उसे गरम करे और धीरे धीरे कबाब को धीमे आंच पर सेकें और करारा होने तक सेंके )

Serve with mint chutney ( अब गरमागरम पुदीने की चटनी के साथ सर्व करें )

Spinach Kebab Recipe

Ingredients

• 1 cup chopped and blanched spinach
  
  1/4 cup hung curd
  
  1 tsp whole cumin
  
  1 tsp ajwain  (carom seeds)
  
  A pinch of asafoetida
  
  Salt to taste
  
  Olive oil to shallow fry
  
  
  For the stuffing:
  
  2 Tbsp roasted cashew nuts
  
  1/2 tsp roasted pomegranate powder
  
  2 tsp fresh coriander
  
  A pinch of roasted cumin powder

Method

Heat oil in a pan and saute whole cumin and ajwain.

Add spinach and asafoetida powder.

Cook for few minutes and keep aside.


To prepare the stuffing:
Take roasted cashew nuts in a bowl and mix it with fresh coriander, roasted cumin powder and pomegranate powder.


Final preparation:
Now in a separate bowl, mix the spinach mixture with the hung curd.

Add salt.

Divide this mixture into equal portions, put the filling in the center and roll them into the shape of a kebab.

Now shallow fry till they turn color and serve.

Beetroot Puri Recipe (चुकंदर की पूरी )

Ingredients (सामग्री )

• 1 beetroot, boiled, peeled and pureed (एक चुकंदर उबला और छिला हुआ ले,और उसका पेस्ट बना ले)
  
  2 cups atta (whole wheat flour) ( दो कप गेंहू का आटा )
  
  1 1/2 Tbsp oil / ghee( डेढ़ चम्मच तेल या घी )
  
  2 tsp ajwain ( दो  छोटी  चम्मच  अजवाइन )
  
  Salt, to taste ( नमक स्वादानुसार )
  
  Oil, for deep frying ( तलने  के लिए तेल )

Method

Mix together atta, salt, ajwain, 1 Tbsp oil and pureed beetroot. Knead the dough with water till a little stiff. Rub the kneaded dough with some oil and keep aside.
आटे में चुकन्दर की प्यूरी,नमक ,अजवाइन ,और एक बड़ी चम्मच तेल मिला  ले। अब आटे में थोड़ा पानी डाले और नरम आटा गूँथ ले। आटे में ऊपर से थोड़ा तेल  लगाये और साइड में रख दे। 

In a kadhai / wok add oil to deep fry puris.
अब कड़ाई में पुरी तलने के लिए तेल डाले। 

Now take small portions of the dough and roll it out in a flat round. (Smaller and thicker than a roti.)
अब आटे के एक छोटे भाग को निकले और गोल बेल ले ( रोटी से थोड़ा  छोटा और मोटा बेलें)

Once the oil is hot immerse this into the oil and fry till it puffs.
जब तेल गरम हो जाये तो पुरी डाले और फूल जाने पर बाहर निकाल ले। गरमागरम चुकंदर पुरी तैयार है। 

अगर आपके कोई सुझाव या प्रश्न है  तो कृपया कमेंट्स सेक्शन में डाले। 

Paneer makhni biryani

                                                                                                                                                  

Ingredients 

• 250 gm paneer cubes
  
  3 Tbsp  ghee/ clarified butter
  
  2 Tbsp whole spices
  
  1 large onion,chopped coarsely
  
  3 Tbsp butter
  
  2 cups fresh tomato puree
  
  2 to 3 green chillies
  
  3-4 cloves garlic
  
  1 Tbsp ginger, peeled and chopped
  
  1 tsp turmeric powder
  
  1 tsp cumin-coriander powder
  
  1 tsp tandoori masala
  
  1/2 tsp cardamom powder
  
  1 tsp sugar
               
  1/4 cup cashew paste
  
  1/2 cup cream  
                                    
  Salt to taste                                                         
  
  6 cups cooked Basmati rice
  
  1 cup fried onions
  
  1/2 cup almond slivers
  
  1/2 cup chopped mint and coriander
  

Method

Sear the paneer cubes in ghee. Then season it to taste and set aside.

In the same pan, add the whole spices such as cinnamon, cloves, black cardamon, green cardamon, black peppercorns, mace.

As the spices crackle, add the chopped onions, green chillies, ginger garlic and fry for 2 minutes.

Add the powdered masalas followed by the tomato puree. Simmer for 10 minutes or so.

Then add the cashew paste and cream. Season to taste.

Add the paneer into the gravy and bring to a gentle simmer for 6 to 8 minutes.

Using a greased baking dish or handi, layer the paneer and rice alternatively. Garnish with fried onions, nuts, fresh mint and coriander. Cover with aluminium foil or heat gently for 25 minutes. Serve hot.

Yummy Chicken Pakora recipe

Ingredients

• 1/2 kg chicken, boneless
  
  Salt to taste
  
  1 tsp ginger garlic paste
  
  2 cups gram flour (besan)
  
  1 tsp red chilli flakes
  
  1 tsp cumin seeds, crushed
  
  1 tsp coriander seeds, crushed
  
  1 tsp chicken powder
  
  1 tsp dried mango powder (amchoor)
  
  2 tsp anardana
  
  1 pinch baking soda
  
  2 Tbsp green coriander, chopped
  
  2 Tbsp mint leaves, chopped
  
  8 Tbsp oil

Method

Marinate chicken with salt and ginger-garlic paste and leave for 10 minutes.

In a separate bowl, mix the other ingredients.

Make batter by adding water.

Dip chicken pieces in batter and deep fry.

Suggestion: Serve with green chutney.

Home style baked pasta

Ingredients

• 200 gm any short pasta
  
  2 Tbsp olive oil
  
  1 medium sized onion, chopped
  
  1 Tbsp minced garlic
  
  1 cup mixed bell peppers
  
  1 cup sliced mushrooms
  
  1 cup spinach, blanched, chopped
  
  1 medium size eggplant
  
  1/2 cup mixed olives
  
  1-2 green chillies, chopped
  
  1 cup tomato puree
  
  2 cups grated mixed cheese
   
  1 cup cream
  
  1/2 cup breadcrumbs
  
  150 gm butter, cut into cubes

Method

Cook the pasta in boiling salted water for about 9 to 11 minutes.

Drain and lay on to a tray/plate.

In a heavy bottomed pan, heat up some olive oil.

Add the onions, garlic, chillies and saute them for 2 minutes.

Add the bell peppers and eggplant and saute for 2 minutes followed by the mushrooms, olives and the spinach.

Let this cook for 5 minutes. Then pour in the tomato puree and the cream.

Season to taste. Take the pan off the stove and mix in the pasta.

Then mix in half the cheese. Pour the mixture into a greased baking dish.

Sprinkle the rest of the cheese evenly topped with the breadcrumbs. Add the cubes of butter over and let it bake in the oven for 20 minutes at 160-180 degrees.

Yummy Shaam Savera recipe

Ingredients

• For koftas 
• Fresh spinach leaves (palak) 
  5 medium b
• Paneer (cottage cheese) grated 
  65 grams
• Salt 
  to taste
• Green cardamom powder 
  a pinch
• Oil 
  2 tablespo
• Cumin seeds 
  1 teaspoon
• Garlic finely chopped 
  10-12 cloves
• Green chilli finely chopped 
  6-7
• Gram flour (besan) 
  4 tablespoons
• Turmeric powder 
  1/4 teaspoon
• Cornflour/ corn starch 
  1/4 cup
• Makhani gravy 
• Tomato roughly chopped 
  18 large
• Oil 
  2 tablespoons
• Green cardamom 
  12
• Mace 
  1/2 blade
• Garlic chopped
  20 cloves
• Salt 
  to taste
• Red chilli powder (deghi mirch)
  2 1/2 teaspoons
• Butter 
  1/2 cup
• Fenugreek leaves (methi) roasted and powdered 
  2 teaspoons
• Honey 
  3 teaspoons
• Fresh cream 
  8 tablespoons

Method

Step 1

---

Trim the spinach leaves and blanch them in eight cups of boiling water for two to three minutes. Drain and refresh under cold water.

Step 2

---

Squeeze out the excess water, cool and chop finely. Transfer into a deep bowl. In another bowl mash the paneer with a little salt and a pinch of green cardamom powder. Divide into eight equal portions and roll into balls.

Step 3

---

Heat two tablespoons oil in a non stick shallow pan, add the cumin seeds, garlic and green chillies and sauté. Add the gram flour and continue to sauté for one to two minutes. Add the turmeric powder and stir.

Step 4

---

Add the spinach and salt sauté, stirring continuously, until the mixture is dry and begins to leave the sides of the pan. Set aside to cool. Divide into eight equal portions. For the makhni gravy puree the tomatoes till smooth. Heat the oil in a deep non

Step 5

---

Add the butter and cook for some more time. Take each spinach portion, flatten it on your palm and place a paneer ball in the center. Gather the edges and shape into a ball. Spread the cornstarch in a plate and rolls the stuffed spinach balls in it. Shake

Step 6

---

Heat sufficient oil in a kadai. Gently slide in the stuffed spinach balls, two at a time, and deep fry on low heat for two to three minutes or till golden brown. Drain on absorbent paper.

Step 7

---

Add the dried fenugreek leaves and honey to the gravy. Stir and cook for five minutes more. Add the cream and cook for two minutes more. Pour the makhni gravy into a serving bowl, halve the koftas and place on the gravy and serve immediately.

Paneer and salsa tortilla

Ingredients

• 1/2 tsp cumin
  
  150 gm cottage cheese
  
  2 tsp, ginger garlic paste
  
  1/2 tsp chili powder
  
  3 spring onion
  
  1/2 tsp turmeric
  
  Small green chilies, to taste
  
  20 gm extra virgin olive oil
  
  1 lime
  
  1/2 tomato
  
  1 English cucumber
  
  1 onion
  
  1 radish
  
  1 tortilla
  
  400 ml curd
  
  1/2 tsp salt
  
  7 mint leaves
  
  Salt to taste
  
  Chaat Masala to taste
  
   

Method

For the paneer marinade:  

Dry roast and grind the cumin.

Take a bowl and add Curd, ginger garlic paste, chili powder, turmeric, salt, dry roasted cumin, spring onion, green chilies and drizzle some extra virgin olive oil. Mix it all together and prepare the mixture to marinate the Cottage cheese.

Squeeze a bit of lime for some zing in the mixture.

Cut approx. 150 gm of cottage cheese in slices (not too big) and gently marinate them in the mixture.


For the salsa: 

Take tomato, English cucumber, onion, daikon radish and spring onion. Chop them and put it in a bowl

Add extra virgin olive oil, salt, lime juice, chat masala and mint leaves to prepare the salsa.


For the wraps:

Take 2 tsp of extra virgin olive oil in a pan and heat it up.

Shallow fry the cottage cheese.

In another pan take some extra virgin olive oil and lightly roast the corn tortillas.

On the toasted tortilla put the chunks of marinated Cottage Cheese and salsa, gently close and roll over.

Cook for a  little time.

Malai kofta

Ingredients

• 4 big potatoes, boiled
  
  250 gm paneer  (cottage cheese)
  
  50 gm maida
  
  1 Tbsp coriander leaves, chopped
  
  3 onions
  
  1 Tbsp ginger garlic paste
  
  2 tomatoes
  
  200 ml malai or cream
  
  2 Tbsp raisins and cashew nuts
  
  50 gms cashew nuts paste
  
  1/2 tsp haldi (turmeric)
  
  1/2 tsp red chilli powder 
  
  1/2 tsp kitchen kingmasala
  
  1 Tbsp kasturi methi  (dry Fenugreek)
  
  Salt to Taste
  
  1Tbsp sugar
  

Method

For the koftas:

Mash the boiled potatoes, paneer, maida. The mix should not be too hard or too soft. Add salt, chopped coriander leaves and mix well.

Cut the raisins and cashew nuts into very small pieces and add 1/2 tsp of sugar to the mix.

Heat up the oil for deep frying.

Roll out the balls from the dough you prepared and stuff the dry fruit mix in the centre.

Fry the koftas and if they break in hot oil then dust them with dry maida before putting them in.

For the gravy:

Fry some onion, ginger garlic paste and tomato paste.

Mix the cashew nut paste with 2 Tbsp of warm milk and pour it into the paste.

Except kasturi methi, add all the dry masala into the paste and saute till the oil separates itself.

Add  and a half cup of water and simmer the gravy till it's done.

Add cream/malai, 1 Tbsp of sugar and kasturi methi.

Simmer the gravy till the oil starts separating and once it's done, put the fried koftas into the gravy and serve hot with chapatis. 

Stuffed baati

Ingredients

• For the baatis:
  
  2 cups wheat flour
  
  1/2 tsp baking soda
  
  2 tsp salt
  
  1/2 cup ghee
  
  1/2 cup ghee (for rolling the stuffed baatis in ghee at the end; this stuff can be left out.)
  
  
  For the stuffing:
  
  200 gms paneer
  
  2 onions, medium
  
  2 tomatoes, medium
  
  2 tsp grated ginger
  
  2 tsp chopped green chillies
  
  1/2 tsp red chilli powder
  
  1 tsp coriander powder
  
  1 tsp jeera powder
  
  1 tsp amchoor powder
  
  1/2 tsp turmeric powder
  
  Salt to taste
  
  Oil for cooking

Method

For the baati dough:
In a big bowl, add the wheat flour. Add the salt, baking powder, and ghee. Mix everything together with clean hands.

Now sprinkle water and make a stiff dough. Allow the Batis Dough to rest for half an hour


For the stuffing:

In a kadai, add oil and heat. Now, add the grated ginger and saute.

Then, add the chopped onions and stir-fry till translucent.

Now, add the turmeric powder, coriander powder, jeera powder, red chilli powder and amchoor powder and stir-fry quickly.

Just add a few teaspoons of water to the above powder so that everything is de-glazed.

Now, add the chopped tomatoes and cook everything together. Add crumbled paneer and toss and mix everything well. Add salt.

Now, your stuffing for the baatis is ready.


How to prepare the stuffed baatis: 

Make balls from the wheat flour dough. Take each ball and pat with your hands to make a puri.

Stuff 2 tsp of the paneer filling into the puri.

Pull up the edges and shape the puri back into a stuffed ball or stuffed baati.

Do the same with all the wheat flour dough balls.

Now, microwave for 4 or 5 minutes in high. Allow standing time of 2 minutes.

Drown each Stuffed Batis in a bowl of ghee and see the golden Batis shine with the ghee bath. (You can skip this step and be guilt-free).

Serve with dal or with any chutney of your choice.

Eggless Marble cake

Ingredients

• 150 gm butter
  
  150 gm castor sugar
  
  3/4 cup milk
  
  3 tsp vinegar
  
  150 gm flour
  
  1 tsp vanilla essence
  
  1 Tbsp cocoa
  
  1 1/2 tsp baking powder
  
  
  For the Icing:
  50 gm butter
  
  100 gm icing sugar
  
  50 gm melted chocolate
  
  2 tsp cocoa
  
  Sweets to decorate

Method

Beat butter and sugar together until light and fluffy.

Gradually beat in the milk and vinegar. Fold in all the flour except 1 tbsp.

Divide batter in half. Fold 1 tbsp flour in 1 half and the cocoa in the other.

Place in alternate spoonfuls in a greased and lined 8" cake tin.

Bake at 180 degrees centigrade for 20-25 minutes.

Turn out and cool.

For the icing, beat the ingredients together.

Spread over cake.

Decorate and serve.

Fried aloo chaat...

Ingredients

• 2 medium potatoes (boiled, peeled and cubed)
  
  1 onion (chopped)
  
  1 green chilly
  
  Handful of fresh coriander leaves
  
  4 Tbsp fresh tamarind chutney
  
  2 Tbsp hot mint chutney
  
  1 lime
  
  1 spring onion
  
  A pinch of chaat masala
  
  Salt to taste   

Method

Deep fry the boiled potatoes until golden and crisp, drain excess oil on absorbent kitchen paper and put them into a bowl.

Add the chopped onion, green chilly and coriander leaves. Then add the tamarind and mint chutney.

Squeeze in the lime juice, add the chaat masala, spring onion and season with salt.

Mix everything together nicely to combine.

Serve hot or warm in small bowls.

Bran whole wheat muffins

Ingredients

• For the Muffins: 
  
  1 1/2 cups wheat bran cereal
  
  1 cup non fat milk
  
  1/2 cup apple sauce
  
  1 egg
  
  2/3 cup brown sugar
  
  1/2 tsp vanilla extract
  
  1/2 cup all-purpose flour ( maida)
  
  1/2 cup whole wheat flour (atta)
  
  1 tsp baking soda
  
  1 tsp baking powder
  
  1/2 tsp salt
  
  A few sprinkles of dark chocolate chips or raisins per muffin.
  
  
  For one cup Apple Sauce:
  
  4 apples - deskinned and cut
  
  Juice of 2 lemons
  
  1 tsp brown sugar
  
  Pinch of Cinnamon

Method

For the Muffins:

Preheat oven to 375 degrees F (190 degrees C).

Grease muffin cups or use paper muffin liners.

Make the apple sauce by stewing the apples mixed with lime juice, brown sugar and cinnamon. you can store this in an airtight container for up to a week.

Mix together wheat bran and milk, and let stand for 10 minutes.

In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Add chocolate chips.

Scoop into muffin cups.

Bake in preheated oven for 15 to 20 minutes, or until the edges have browned and the top is set.

For the Apple Sauce:

Put the apples and water in a saucepan. Cover and bring to the boil.

Boil over low heat, stirring occasionally, 20 minutes. Stir in sugar and cook until it dissolves. Add cinnamon.

Store in a jar and refrigerate.

Tip:

You can substitute apple sauce for butter in many baking dishes. 

Low fat pepper chicken dry

Ingredients

• 1 kg chopped chicken
  
  Oil
  
  2 tsp crushed pepper
  
  1 green chilli
  
  2 onions
  
  Curry Leaves
  
  1 tsp ginger-garlic paste
  
  1/2 tsp turmeric powder
  
  Salt
  
  

Method

Marinate chicken with crushed pepper, turmeric powder and salt.

Keep aside for half an hour.

In a wok, add 2 tsp cooking oil, chopped onion and fry for a while.

Add sliced green chilli, curry leaves and ginger-garlic paste, Stir for about a minute.

Add marinated chicken and let it cook for about 15 minutes.

Garnish with fresh chopped coriander leaves.

Serve hot with bread or rice.

Rajasthani gatta curry

Ingredients

• For the Gattas:
  
  1 small cup besan
  
  1/2 tsp turmeric powder
  
  1/2 tsp dhania powder
  
  1/2 tsp chilly powder
  
  A hint of heeng
  
  3/4 tsp salt or to taste
  
  1 tsp zeera
  
  1/2 ginger, chopped fine
  
  1 tsp pudina, chopped fine
  
  1/4 tsp baking soda
  
  1 big cup curd, whisked
  
  Oil
  
  
  For the Base:
  
  1 Tbsp ghee
  
  1 Tbsp oil
  
  5 guntur chillies
  
  1/2 tsp zeera
  
  1 onion, chopped fine
  
  8-10  cloves
  
  1 piece cassia
  
  5-6 cloves garlic, chopped fine
  
  1/2 tsp turmeric
  
  3/4 tsp chilly powder or to taste
  
  1/2 tsp dhania powder
  
  1/4 tsp heeng
  
  Salt
  
  1 green chilly, slit
  
  Some coriander leaves, finely chopped

Method

For the gattas:

Dry roast the zeera and then grind it in a mortar and pestle.

In a bowl mix the besan, spices and zeera togethar to make the mixture for the gattas.

Add to this the ginger and mint leaves.

Add about 1 and 1/2 Tbsp of curd into the besan mixture along with the soda.

Start to knead it like a dough. Add more curd if its too dry. Be careful not to add too much.

Add a couple of drops of oil to make it easier to handle.

Once you get the dough to a good consistency where it can be easily handled, you can now just divide it and roll them out into long thin strips.

Now boil this rounded strips in some water in a pan.

They will be very delicate so handle them with extreme care. Once done take them out.

Now cut the long strips into smaller pieces and deep fry these pieces. You can shape the gattas as you like.

Once there are nice and golden brown take them out and now prepare the base of this curry.

Do not throw away the oil.


For the base: 

In a pan add 1 Tbsp of the oil in which the gattas were fried. Add to that 1 Tbsp of ghee.

Add the chillies and zeera to the oil and let it brown.

Now add the onions and saute.

Add the cloves, cassia, and garlic. Saute well.

Now add the powdered spices like turmeric, dhania powder, heeng, red chilly powder,

Now just toast the spices. Add a pinch of salt.

Now add some water to de-glaze the pan and lift the spices. (just a sprinkle of water to 'bhuno' the masala)

Now use the curd that was left earlier from the gattas and add it to this masala. Add it little by little.

Add a green chilly.

Mix all the curd well with masalas.

Once you see the oil coming up to the surface add the gattas.

Mix well. Add the coriander leaves.

Let it simmer for about 5-7 minutes for the flavors to concentrate.

Serve hot.

Spicy misal pav

Ingredients

• To make paste for gravy/sauce: 
  2 Tbsp oil
  
  1 tsp ginger paste
  
  1 tsp garlic paste
  
  1 cup chopped onion
  
  1 cup chopped tomato
  
  3/4 cup grated coconut
  
  
  To make gravy/sauce ('Kat' in Marathi) 
  3 Tbsp oil
  
  Spice Paste (as above)
  
  Salt to taste
  
  1 tsp red chilly paste
  
  1 tsp garam masala
  
  1/2 tsp turmeric powder
  
  1 tsp cumin-coriander powder
  
  1/2 tsp cinnamon & clove powder
  
  3 cups water (or as required to adjust the consistency)
  
  
  To make usal:
  
  3 Tbsp oil
  
  1 tsp garlic paste
  
  1 tsp ginger paste
  
  1/2 tsp hing (asafoetida)
  
  1 1/2 cups steamed matki (moth) soaked overnight
  
  1 cup boiled potato (cut into square pieces)
  
  1/2 tsp turmeric powder
  
  1 tsp garam masala
  
  1/2 tsp cinnamon-clove powder
  
  1 lime juice
  
  3 cups water (or as required)
  
  Salt to taste
  
  
  For Garnishing: 
  
  Chopped onion
  
  Mix dry farsan
  
  Chopped coriander
  
  To serve with: Paav, slice of lemon

Method

To make paste : Heat oil in a pan.

Add ginger paste, garlic paste and chopped onion.

Saute till the onion is transculent.

Then add chopped tomatoes and grated coconut.

Mix well and saute it for few minutes.

Allow the mixture to cool.

Grind it into smooth paste.

To make gravy/sauce ('Kat' in Marathi): Heat oil in a pan.

Add the ready paste into oil and saute it for 2 minutes.

Then add salt, red chilly powder, garam masala, turmeric powder, cumin-coriander powder, clove-cinnamon powder and mix it.

Then add water in it.

Cook till the mixture starts leaving oil.

Transfer it in a bowl and keep it aside.

To make Usal: Heat oil in a pan.

Add ginger paste, garlic paste and asafoetida.

Saute it for a minute.

Then add soaked & boiled sprouts and potatoes. Mix it.

Then add salt, turmeric powder, garam masala, clove-cinnamon powder and lime juice.

Add water to it.

Cook it for 8-10 minutes.

Transfer it in a separate bowl.

To make Misal: Take a serving bowl.

First pour ready usal in the bowl.

Then pour the red gravy over it.

Thereafter, add finely chopped onion, farsan to the mixture.

Garnish it with chopped coriander. Serve it with pav and a slice of lemon

Notes:
You may also take mix sprouts to make usal

The farsan can be substituted with Chivda

Bhindi ka salan

Ingredients

• 3 onions
  
  Oil
  
  10- 15 bhindi
  
  5 tsp ginger-garlic paste
  
  1 cup yogurt
  
  1 tsp yellow chilli powder
  
  1/2 tsp coriander seed powder
  
  A pinch of turmeric
  
  1 tsp cumin powder
  
  1/2 tsp cardamom powder
  
  A small pinch of mace powder (Javitri)
  
  1/2 tsp black cardamom powder
  
  1/4 tsp saunf powder
  
  1/2 cup water

Method

Slice the onions into big pieces and boil in salted water. Upon boiling, onions get a slightly darker color.

Strain the water to blend it into a fine paste by adding a little bit of water.

Keep the glossy onion paste aside.

Heat the oil in a pan. (enough to fry the bhindis)

While the oil heats up, slice the bhindi across the centre. Make sure the cut is not deep.

Add the bhindi pieces in the heated oil.

After the pieces are fried and crispy, separate them from the oil.

In another pan, add some ginger-garlic paste. When the paste turns brown, add the boiled onion paste.

While the paste is simmering on the stove, prepare a yogurt paste by adding condiments.

For the yogurt paste, add a tsp of yellow chilli powder, a tsp and half of coriander seed powder, a little bit of turmeric and a full tsp of cumin powder.

Whisk the yogurt with all the spices and add it to the paste.

Be cautious with adding salt as the onions were earlier boiled in salt water.

Mix the paste thoroughly.

After the paste is roasted, add one cup of water.

Also add half a tsp of cardamom powder, a small pinch of mace powder, a half tsp of black cardamom powder and 1/4th tsp of saunf powder.

Add the fried bhindi to the mixture. Cover the pan and leave it to simmer on low heat.

Serve hot with most rice dishes. 

Oats idli...tasty & healthy

Ingredients

• 2 cups oats
  
  1/2 liter curd (slightly sour)
  
  1 Tbsp mustard seeds
  
  1 Tbsp urad dal
  
  1/2 Tbsp channa dal
  
  1/2 Tbsp oil
  
  2 tsp finely chopped green chillies
  
  
  2 Tbsp finely chopped coriander
  
  1/2 Tbsp turmeric powder
  
  2 Tbsp salt
  
  Eno fruit salt, a pinch

• Method

  On a tawa, dry roast the oats until it turns slightly brown and then powder the oats in a mixer.
  
  In a pan, add oil, mustard seeds, urad dal, channa dal and allow the mustard to splutter and the dals to turn golden.
  
  To this, add the chopped chillies and coriander.
  
  Add the turmeric powder and fry for a minute.
  
  Add this seasoning to the powdered oats mixture and add the curd to it to make a batter like that of idli batter's consistency.
  
  You can add as much curd to the mixture to achieve the consistency, but do not add water to the batter.
  
  Grease the idli steamer plates with oil and pour the batter into each area of the steamer.
  
  Steam the idlis for 15 minutes.
• 
  

How to make chocolate brownie

Chocolate brownie

The classic brownie recipe with walnuts and chocolate. Serve it warm with a scoop of ice cream, drizzled with some chocolate syrup. Oh so yummy

Ingredients

• 100 gm butter
  
  200 gm sugar
  
  6 Tbsp cocoa
  
  100 ml milk
  
  150 gm flour
  
  2 eggs
  
  1/2 Tbsp baking powder
  
  50 gm chopped walnuts

Method

Melt the butter, sugar, cocoa and milk together.

Add remaining ingredients. Stir to mix.

Bake in a square baking tin at 180 degree C for 25 minutes.

Cool and cut into squares.

Key Ingredients: Chocolate, butter, sugar, cocoa, milk, all purpose flour, egg, baking powder, walnuts

How To Make Yummy Paneer Paratha

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Ingredients:

Dough
Whole wheat flour – 2 cups
Olive oil – 1 tbsp
Salt to taste
Warm water

Stuffing 
200 gm grated/mashed paneer
1 big boiled and grated/mashed potatoes
1 finely chopped onion
2-3 finely chopped green chilies
1/2 cup chopped coriander
1 tsp cumin seeds
Oil for cooking
Salt for taste

Procedure

1. Mix wheat flour, olive oil, salt and warm water and make soft dough. Let the dough rest for 10-15 minutes.

2. Heat oil in a pan, add cumin seeds. In 30 seconds add chopped green chilies and then chopped onion. Saute until onions are translucent.

3. When onion mixture cools down little, add grated paneer, mashed potato, salt and chopped coriander and mix well.

4. Make soft ball size ball of dough, roll a small paratha of dough, put stuffing in the middle and close it from all the side to cover stuffing. Now roll the stuff paratha bigger.

5. Heat non-stick pan/tawa and spread the oil. Add the paratha on hot pan smooth side below. In a 1/2 minute flip it and let it cook on the other side. Spread 1 tsp of oil on upper side and flip it again and cook pressing lightly with flat specula.

6. When it ready, serve with cucumber raita, coriander chutney or pickle. Or enjoy with salad and riped mango.

Please let me know if you have any comments :)

Ref: https://bhavnasfoodjourneys.wordpress.com/2015/05/22/paneer-paratha/

Best Lunch Recipes - Masala Bhindi

Ingredients

• 250 gm bhindi
  
  1 small bowl of water
  
  7-8 Tbsp mustard oil
  
  1 tsp jeera seeds
  
  1 tsp fennel seeds
  
  1 small bowl finely chopped onions
  
  1 tsp chopped ginger
  
  1/2 tsp turmeric powder
  
  Salt - to taste
  
  1 tsp fennel powder
  
  1 1/2 tsp amchoorpowder
  
  1/4 tsp pepper powder
  
  1/2 tsp sugar
  
  1 tsp lime juice

Method

Heat oil add jeera and fennel seeds, let them splutter. 

Add the onions and lightly brown them. 

Add ginger and some water, stir. 

Add the turmeric powder and stir again. 

Mix in the bhindi. Pour in the rest of the water and continue stirring. 

Mix in the bhindi well and add the salt. 

Sprinkle fennel powder, amchoor powder and sugar. 

Mix again and sprinkle the pepper powder. 

Add the lime juice, stir well and serve.

Please leave your comments if you have any questions :)